This is my first time making a zucchini bread. I received an GINORMOUS zucchini from a friend's home garden. There was NO way I would have been able to eat this zucchini without it going bad. I googled "moist zucchini bread" and this was the first recipe in my search. Glad that the recipe called for 2 loaves because I will provide my friend with a loaf. He doesn't like any nuts, so I used chocolate chips in its place. For the bread, I used 3 cups of grated zucchini, whole wheat flour instead of all-purpose flour, and I found that it took longer to bake. (approximately 30 minutes longer & not sure if that was because of the whole wheat flour). Bread came out VERY moist. After reading the reviews, I agree that MaryKlaire's crumbly brown sugar topping is just what this bread needed. The bread was very good without it, but the topping took the bread from yummy to WOW! I used pecans instead of walnuts. The next time I make it, I will use nuts in the bread too and thinking about adding raisins (my husband's suggestion). I will also add a tad bit more butter to the crunch topping. I will be making again.
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This is my first time making a zucchini bread. I received an GINORMOUS zucchini from a...